Foods | Cooking
Hints & Tips
Recipe from Food & Wine Magazine, June 1995. This variation of Caesar salad has always been a big hit whenever I serve it.
This is a definite "must try recipe."
Salads and Salad Dressing Recipes.
Don't forget to check out my
Grilled Balsamic Chicken and Peaches dinner menu which includes this wonderful
Caesar Arugula Salad.
Caesar Arugula Salad Recipe
Salad and Salad Dressing,
Arugula, Romaine, Parmesan Cheese
Yields: 6 to 8 servings
Prep time: 15 min
1/2 cup toasted walnuts or pecan halves (about 2 ounces)* , mashed plus 1/2 teaspoon anchovy oil**
1 large clove
2 tablespoons freshly squeezed
2 teaspoons Dijon-style mustard
1/4 teaspoon freshly-ground
extra-virgin olive oil
4 cups bite-size pieces of romaine lettuce (approximately 1/2 head)
4 cups bite-size pieces of arugula leaves (approximately 2 bunches)
1/4 cup freshly-grated
Parmesan Cheese (Parmigiano-Reggiano)
* To Toast Nuts: Preheat oven to 500
degrees F. Spread the walnuts or pecans on a baking sheet and toast
in the oven for approximately 6 minutes or until golden brown.
Remove from oven and transfer onto a plate and let cool before using.
Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches
squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste.
To purchase Anchovies and Anchovy Paste, check out What's Cooking America's Kitchen Store.
In a small bowl, combine garlic, anchovies and their oil, lemon
juice, mustard, salt, and pepper. Using a fork, whisk in the olive oil until smooth; set aside.
Just before serving, combine the romaine and arugula in a large
salad bowl. Pour the dressing over the greens and toss well. Add the toasted nuts and the
parmesan cheese; toss again and serve on individual salad plates.
DO NOT OVERDRESS YOUR
SALADS - Too much salad dressing will weight down the salad ingredients and mask their
flavors. The dressing's role is to highlight not to overpower the
salad ingredients. A general rule is 1/4 cup of dressing for 6 cups
of greens. As soon as your salad is mixed, taste a leaf to see if
there is sufficient dressing. If not, drizzle some more over the
salad, a tablespoon at a time; toss and taste again.
Makes 6 to 8 servings.